Braised Turnip Greens with Turnips and Apples Reviews

Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time
of the year. Add in the turnips, plus lots of apple, and the dish tastes lighter and more delicate. It's also very pretty, with the ivory turnips, golden apple, and pink ham nestled among the dark greens.

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users rating3.5/4

This is very much like how my Grandmother used to make her turnips and greens but with apples. Delish! I added a few red pepper flakes to taste. Also, those who have complained about the liquid in the recipe leftover, in the South, this is sometimes the best part and smoked up with a good, crusty cornbread.

This is just the perfect late summer/early fall dish whilst young turnips and apples are in season. I didn't have a ham hock on hand, but used a non-cured, smoked ham steak cut up and it lent just the right amount of stock flavoring to the dish without being over-powering. Yes, it's a bit too liquidy, but I simply served it with a slotted spoon. This would be a great side dish for a roast pork or seared pork chops. Lovely !

This was delicious, though I didn't have pork hock and so used thick sliced bacon cut into small pieces. I will say, though, that it's very brothy, which is a presentation challenge - and I poured off about half of the liquid. Still, it was delicious - I had baby turnips with greens attached from the farmer's market as well - could see how larger turnips and older greens might be bitter. I served it as a first course before this site's Spicy Shrimp with Andouille Sausage on Grits - if you haven't tried that, you really ought to!

This recipe is fantastic!!! My turnips and greens came right out of my garden and were not any larger than 3". I can't help wondering if the bad reviews that are on here are from people using store bought or overly large and bitter turnips. My dish didn't even have a tiny hint of bitterness. It was just fantastic! I did take others' advice and strain and reduce the broth a little bit. Otherwise, I made everything exactly as written and it was absolutely delightful and flavorful.

This simple, homely-sounding dish is absolutely fantastic. I used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious ham hock. I took the advice here to strain the veggies and reduce the broth--brilliant. The Gala apples and turnips both held their shape and the flavors blended perfectly. It was even better the next day over quinoa. This is simply one of the best everyday meals I have ever made.

Gourmet republished this recipe in their special holiday issue. Surprising, since this recipe turned out terribly bitter and watery. The ratio of ham to greens is too low, and the turnips soften much more slowly than the apples. Braising the greens causes them to leach their bitter water into the otherwise lovely ham broth. When the dish is finished, you have rapidly disintegrating apples, firm turnips, mounds of greens, all swimming in cups of bitter broth, which you will desperately fork through in search of the few dots of smokey ham.

We used kale in this dish instead of turnip greens. The combination of the stewed greens and the turnips is sublime; however, I don't think the apples really added much to this dish. We'll probably make this again, but replace the apples with extra turnips.